Breakfast recipe
Oven-baked egg muffins with courgette, sweetcorn, spring onions, potato, parsley, and a quick tomato salsa.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
muffin tin, lined baking tray, mixing bowl, box grater, knife, chopping board
Method
Heat the oven to 200C/180C fan. Coarsely grate the courgette, squeeze out excess liquid, finely dice the baby potatoes, slice the spring onions, halve the cherry tomatoes, chop the parsley, and zest the lemon.
Toss the diced baby potatoes with 1 tablespoon olive oil, smoked paprika, a pinch of salt, and black pepper on a lined baking tray. Roast for 10 minutes until the edges start to turn golden.
Whisk the eggs with the lemon zest, most of the parsley, a pinch of salt, and black pepper until evenly combined.
Divide the roasted potatoes, squeezed courgette, sweetcorn, and spring onions between 8 lightly oiled muffin holes, then pour over the egg mixture.
Bake for 12-14 minutes until the egg muffins are puffed, golden at the edges, and set in the centre when gently pressed.
Toss the cherry tomatoes with the lemon juice, remaining parsley, a pinch of salt, and black pepper. Serve 2 egg muffins per person with the tomato salsa spooned alongside.
